Paleo Pie – Goat / Lamb - Hampshire Farmers Markets

Cooking time : 7 hours
Serves : 6

Ingredients:

For the Confit:
3tbsp Cold Pressed Rapeseed Oil
1kg Stewing Goat/Lamb Shoulder (Hampshire)
80ml Rosemary & Garlic Marinade (Wild Island)
100ml White Wine

For the Torte:
1tbsp Rosemary Oil
2 Handfuls Spinach
2kg Sweet Potato, peeled and thinly sliced
salt and freshly ground black pepper
Meat Juice from Confit
a little extra wine if necessary

Preparation:

Preheat the oven to 150ºC.
Heat the oil in a casserole dish, add the goat/lamb and cook until lightly browned, turning frequently.
Allow to cool a little and then add the marinade and white wine, mix well.
Tightly wrap tin foil around the dish, making sure is completely sealed, then place in the oven and leave to cook slowly for approximately 6 hours.

For the Pie:

Preheat the oven to 180ºC, line a dish with greaseproof paper, drizzle and little rosemary oil.
Place a layer of sliced sweet potato on bottom of dish, season with salt and pepper, sprinkle with some spinach. Lay half of the pulled goat/lamb over the sweet potato.
Repeat the process.
Finish with a final layer of sweet potato and pour over any remaining meat juices (add extra wine if a little dry), cover with foil and place in the oven for approximately 50 minutes, until the sweet potato is cooked through.
To serve invert onto a serving plate and slice.